Pizza Crust: 2 discs for pizza (4 pieces each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) or 1 tablespoon of dry biological yeast, crumbled
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
Covering: 1/2 cup of olive oil (120 ml)
5 thin slices of onion
6 cloves of garlic, minced
2 tablespoons of dried thyme or oregano
2 sprigs of rosemary
12 fillets of anchovy (40 g)
2/3 cup of black olives, chopped (130 g)
2 tablespoons of pitted and drained green olives
Salt and pepper to taste
Pizza Crust: 2 discs for pizza (4 pieces each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) or 1 tablespoon of dry biological yeast, crumbled
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
Covering: 1/2 cup of olive oil (120 ml)
5 thin slices of onion
6 cloves of garlic, minced
2 tablespoons of dried thyme or oregano
2 sprigs of rosemary
12 fillets of anchovy (40 g)
2/3 cup of black olives, chopped (130 g)
2 tablespoons of pitted and drained green olives
Salt and pepper to taste
MAKE THE DOUGH:
1 Place the warm water in a bowl and add the yeast
2 Stir gently with a spoon until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix well with a wooden spoon
4 Add more 1 cup of flour and mix until the dough comes away from the sides of the bowl and becomes sticky
5 Transfer to a smooth surface dusted with remaining flour
6 Knead, incorporating flour gradually, until the dough comes away from your hands, is smooth, and elastic
7 Make a ball with the dough and place it in a 2-liter capacity bowl, greased with oil
8 Cover with plastic wrap and let rise for 30 to 45 minutes, or until doubled in volume
9 Punch down the dough, place on a surface dusted with wheat flour, and knead for 1 minute
10 Divide the dough into two parts and, using a rolling pin, roll each half into two discs
11 Place each disc in a 35-cm diameter baking dish greased with oil and floured
12 Let rise in the baking dish for another 10 to 20 minutes
13 Bake in a hot oven (250°C) preheated for 20 minutes, or until the crust is firm but not golden
14 Remove and spread the topping
MAKE THE TOPPING: In a medium pan, heat half the olive oil over low heat
15 Add the onion, garlic, thyme, rosemary, and pitted green olives
Simmer, stirring occasionally, until the onion is tender and almost falling apart
16 Remove the rosemary sprigs and season with salt and pepper to taste
17 Brush each pizza disc with a little olive oil
18 Spread half of the onion mixture over each disc, leaving a 1.5 cm border
19 Distribute the anchovies, black olives, and green olives
20 Drizzle with the remaining olive oil
21 Bake in a hot oven (250°C) preheated for 20 minutes, or until the crust is golden brown
22 Serves: 4-6 people
Calorie count per serving: approximately 388 calories
